How long is camembert good to eat once ready? Last lot I made somehow I had the figure of 6 weeks; but cannot find where I got that. Seeing as I've got 7 rounds nearly ready to eat, I want to know how long they last!
Also I was told that you can freeze camembert to use later. Anyone done this?
Camembert question
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Recipes are posted by individual people, some use pasteurised milk some not. This is entirely up to the individual to decide if they wish to pasteurise their milk prior to cheesemaking or making other dairy product. This forum does not make any recommendations in regard to pasteurisation of milk.
Recipes are posted by individual people, some use pasteurised milk some not. This is entirely up to the individual to decide if they wish to pasteurise their milk prior to cheesemaking or making other dairy product. This forum does not make any recommendations in regard to pasteurisation of milk.
Re: Camembert question
Hi Hayley,
It depends on the temp with ripening, the milk used etc etc.
We had some with pastuerised milk that kept for maybe 12 weeks or a little more from memory.
But the ones from the step by step I did, with raw milk and warmer weather we had the first one at two weeks (which was really nice) but by four and five weeks was exquisite... and well they got eaten very quickly from then. If you look at the photo in the step by step at the end showing the cheese at room temp for eating you can see how mature it is.
So I think if you open one, and try a bit to see how it is rather than put a clock on it. You don't want to open up to find you left it too late, and if too early close them back in the alfoil (if that's how you wrapped them) and look again in a week etc.
Hope this helps, let us know how you go.
Vicki
PS Now the weather is cooler and I'm at last getting on top of a couple of things, cheese is on the list.
It depends on the temp with ripening, the milk used etc etc.
We had some with pastuerised milk that kept for maybe 12 weeks or a little more from memory.
But the ones from the step by step I did, with raw milk and warmer weather we had the first one at two weeks (which was really nice) but by four and five weeks was exquisite... and well they got eaten very quickly from then. If you look at the photo in the step by step at the end showing the cheese at room temp for eating you can see how mature it is.
So I think if you open one, and try a bit to see how it is rather than put a clock on it. You don't want to open up to find you left it too late, and if too early close them back in the alfoil (if that's how you wrapped them) and look again in a week etc.
Hope this helps, let us know how you go.
Vicki
PS Now the weather is cooler and I'm at last getting on top of a couple of things, cheese is on the list.
Re: Camembert question
We opened the first one last night! I think I like the taste of the last lot I made - where I accidentally poured yoghurt in instead of culture - but still it tastes pretty good!
The others are all at different stages of firmness still, so I guess we'll have a natural staggering and not have to eat 7 of them in 12 weeks! I like making camembert but not eating too much of it!
Has anyone frozen camembert before???
Vicki would you now store all the firmish ones in the fridge to slow them down, or should I leave them at 13 degrees?
The others are all at different stages of firmness still, so I guess we'll have a natural staggering and not have to eat 7 of them in 12 weeks! I like making camembert but not eating too much of it!
Has anyone frozen camembert before???
Vicki would you now store all the firmish ones in the fridge to slow them down, or should I leave them at 13 degrees?
Re: Camembert question
Hi Hayley,
Congratulations, possibly they may need a bit more maturing. DH is a much bigger camembert eater than me, I'm more an old crumbly cheddar person. But in saying that our camembert was the best I'd ever tasted.
I was taught that once 'ripened' (had a good covering of white mould) to wrap in alfoil and put them in the fridge. The then 'mature'...
What sort of milk did you use?
Vicki
Congratulations, possibly they may need a bit more maturing. DH is a much bigger camembert eater than me, I'm more an old crumbly cheddar person. But in saying that our camembert was the best I'd ever tasted.
I was taught that once 'ripened' (had a good covering of white mould) to wrap in alfoil and put them in the fridge. The then 'mature'...
What sort of milk did you use?
Vicki
Re: Camembert question
I uesd the parmalat organic. Pretty darn expensive - have been searching and searching and can't find any source lower than $2.50 a litre (organic and unpasteurised and unhomogenised - but we'd need to travel to pick it up so add on fuel). So having atm to stick with the supermarket organic unhomog at $2.80 a litre!!!
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Shadowgirlau
- Posts: 2281
- Joined: Sun Mar 30, 2008 4:57 pm
Re: Camembert question
Well I was going to say $2.50 or $2.80 a litre isn't that bad until I suddenly realised that you were actually saying "litre" duh!
I pay $4.20 for traditional full cream milk.
Kathleen
I pay $4.20 for traditional full cream milk.
Kathleen
Life is what happens to you while you're busy making other plans.
- John Lennon
- John Lennon
Re: Camembert question
How much milk is that?
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Shadowgirlau
- Posts: 2281
- Joined: Sun Mar 30, 2008 4:57 pm
Re: Camembert question
As I indicated I was shocked until I realised I was having a 'duh' moment and you were buying litres, I only ever buy 2 or 3 litres at a time.
Kathleen
Kathleen
Life is what happens to you while you're busy making other plans.
- John Lennon
- John Lennon
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